Dijon Vegetable Fettuccine

Ingredients

• 1 large zucchini, diced
• 1/2 onion, sliced
• 1 cup eggplant, diced
• 1 tbsp. olive oil
• 1 large handful baby spinach leaves
• 1 cup sliced mushrooms
• 2 tsp. Dijon mustard
• 1 tbsp. tomato paste
• 1 cup evaporative milk, light
• 1/4 cup water
• 2 cloves garlic, crushed
• 150g fettuccine
• Splash Worcecshire sauce
• Chopped parsley

Method

1. 1Cook fettuccine as per instructions, drain and set aside.
2. 2Heat a medium non-stick frypan with olive oil and sauté onion until softened. Approx. 5 mins.
3. 3Add the eggplant, zucchini, and cook for 5 mins until softened, then add the mushrooms, garlic and Worcecshire sauce, stirring until the mushrooms start to collapse, add mustard and water and simmer for 1 minute.
4. 4Now add all the other ingredients – milk, tomato paste, and spinach – turn heat down to low and simmer stirring occasionally. If you have a lid place this on to keep liquid in. Season with salt and pepper.
5. 5Add fettuccine and mix so all ingredients are incorporated.
6. 6Serve immediately.